16 Bean Soup Crockpot
Warm, hearty, and bursting with flavor, this 16 Bean Soup Crockpot recipe is the ultimate comfort food made effortless with the magic of slow cooking. Featuring a medley of 16 nutrient-packed beans simmered in a rich vegetable broth, this soup is infused with aromatic spices like smoked paprika, cumin, and thyme for a smoky, savory depth. What sets this recipe apart is the sautéed mix of onions, garlic, carrots, and celery, which adds a delicious base of flavor, complemented by juicy canned tomatoes and warming bay leaves. Perfect for meal prepping or feeding a crowd, this soup is a wholesome, plant-based delight that's gluten-free, customizable, and designed to cook to perfection in your crockpot. Serve it piping hot with a sprinkle of fresh parsley for a nourishing meal that's as satisfying as it is simple. Whether you're embracing Meatless Monday or looking for an easy weeknight dinner, this 16 Bean Soup recipe will keep you coming back for more!
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Recipe Information
Ingredients
- 1 pound 16-bean soup mix
- 8 cups Vegetable broth
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 3 medium Carrots, sliced
- 3 stalks Celery, sliced
- 14.5 ounces Diced tomatoes (canned, with juice)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaves
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse and sort the 16-bean mix to remove any debris or stones.
Place the beans in a large bowl, cover them with water (about 2 inches above the beans), and soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour. Drain and rinse well.
Heat the olive oil in a skillet over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 minutes or until the vegetables soften slightly.
Transfer the sautéed vegetables to your crockpot.
Add the soaked and rinsed beans, vegetable broth, diced tomatoes (with juice), smoked paprika, ground cumin, dried thyme, salt, black pepper, and bay leaves to the crockpot. Stir to combine.
Set the crockpot to low and cook for 8 hours, or set it to high and cook for 4-5 hours. Stir occasionally if possible.
Check the beans for tenderness. Once they are soft and fully cooked, taste and adjust seasoning if needed.
Remove and discard the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 15.0 g | 53% | |
| Total Sugars | 9.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
